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Scalloped Corn Recipe

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This recipe for Scalloped Corn, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Helen Healer
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups whole kernel corn (1 ten ounce can)
3/4 cup cream of mushroom soup
2 T. butter
2 T. flour
2 eggs, beaten
1/2 cups fresh bread crumbs
1 t. salt
1/2 t. pepper

Directions:
Directions:
Drain corn adding the liquid to the soup. Melt bettuer and add the fdlour and seasonings and whisk together well. Gradually add the soup stirring constantly until smooth and thickened. Combine the corn and eggs and add to the sauce. Pour into a greased baking dish and top with bread crumbs. Place a dish in a pan of hot tap water and bake 350 degree until set, about 30 minutes. Test with a sharp knife in the middle. When cooked the knife will come out clean.

 

 

 

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